Sugar-Free Banana Bread

Sugar-Free Banana Bread

Bananas are one of few things that are actually a blessing when they turn old and over-riped. 

Just casually forget about them, and you'll have an excuse for making this soft, crunchy, sugar-free banana bread. Or even try this simple recipe on banana pancakes. Bananas make for a natural sweetener without the need of refined sugar, including honey, and you can treat yourself without feeling bad after. 

I need to warn you, though, this bread will disappear fast! 


Sugar-Free Banana Bread


MAKES 1 medium-sized loaf

READY IN 1 hour




250 g plain flour

2 tsp baking powder

3 ripe bananas

2 tbsp milk

125 g butter

2 eggs

1 tsp ground cinnamon

2 tbsp honey

50 g walnuts (optional)



Preheat oven to 180 degrees celsius. 

Peel the bananas and add to a mixing bowl. Mash the bananas using a fork until you've got a smooth and chunky mixture.

Melt the butter in a saucepan on medium heat.

In a separate bowl, crack the eggs and beat well. Add the mashed bananas, milk, flour, cinnamon, honey and melted butter. Stir to combine.

Roughly chop the walnuts and fold through the mixture. 

Lightly grease a medium-sized loaf tin with butter or olive oil, and pour the mixture into the tin. Bake the bread in the oven for about 40 minutes. You can easily check if it's done by sticking a knife into the middle of the bread. If the knife comes out clean, the bread is finished. If it comes out greasy, bake for a little longer.

Let the banana bread cool slightly before turning it out on a cooling rack. 

Cut it into slices and serve.

Ragnhild Utne is a 24-year-old photographer and creative based in Stavanger, Norway, and London, UK. She recently graduated from RMIT University, Melbourne, with a BA in Photography and is now pursuing an MA in Communication Design at Ravensbourne.


Her interest in photography began at a young age, borrowing her dad’s camera, using her friends as models and exploring the world of dreamy light and glittering eyes. In 2011, after finishing High School, she became a student at Elverum Folk High School. Here, she was given the opportunity to delve into a world where personal growth and creativity were in focus. After falling madly in love with photography over and over again, she mid-year decided to pursue a career within Media and Communications.

She has over the last few years approached different creative fields, and have gained a keen interest in graphic and web design, publication and journalism.

During her studies at an overseas institution, she has been volunteering at Association of Norwegian Students Abroad, as Head of ANSA Australia and later Member of the Board of Directors. She is currently Web Officer at ANSA UK.